How to make old-fashioned rock sugar sesame mooncakes

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the old-fashioned rock sugar sesame mooncake method

1. Put all the ingredients for the water-oil dough into a small basin, place the basin on an electronic scale, add the ingredients slowly, and look at the difference in each ingredient to know how much of each ingredient to put in, without the need for a measuring tool.

2.12 Stir evenly with chopsticks first.

3.21 Knead the water-oil dough with your hands continuously, and use the beating and kneading method in the middle, until a thin film can be pulled out.

4.1 Put the pastry ingredients into the bowl.

5.2 Roll into a ball again and place in a plastic bag and let sit for 30 minutes.

6.121 Microwave the peanuts on high heat for 2 minutes until cooked, turning them over every minute. The time depends on the number of peanuts. Cook until the skin can be easily rubbed off. After cooling, peel the skin and break it in half. All the sesame seeds are bought cooked. Peanut oil is the leftover oil filtered out after frying something once. If it is raw, it is recommended to heat it in a rice cooker.

7.212 Knead the pastry evenly. This time is shorter and put it in a plastic bag and let it stand.

8.1 Turn off the heat when the noodles turn yellow and you can smell a faint smell of fried noodles. Continue to stir for a while and use a brush to brush off the flour on the edge of the pot.

9.2 Heat the pan, add flour and fry on low heat. It is best to stir with a whisk to prevent small pieces from forming. Stir evenly and there will be less sticking.

10. Add oil, sesame seeds and peanuts.

11. Stir evenly until the flour is coated with oil.

12. Let it cool before adding rock sugar

13. Roll into balls. If they are loose, add more oil. You can also reduce the amount of peanut kernels or crystal sugar. The dumplings should be kneaded into a round shape.

14. Roll the water-oil dough and the oil pastry into strips and divide each into 8 small pieces.

15. Roll the small dough into a round shape, press it into a dough, roll the pastry into a round shape, put it on the dough, wrap it up and tighten the opening.

16. Roll it into a cow tongue shape and roll it up.

17. Continue to roll it into a cow tongue shape and repeat 3 times. For the final shaping, try to make it as round as possible.

18. Put the filling on the wrapper and wrap it up, slowly closing the opening upwards instead of wrapping it up directly like making dumplings.

19. Press the seam downwards.

20. Make all at once and cover with plastic wrap and let it rest for a while during the oven preheating time.

21. After preheating the oven to 180 degrees, put the mooncakes in and bake for about 18 minutes. You don't need to turn it over when using upper and lower heat, or you can just use upper heat, turn it over every 10 minutes, bake for 7 or 8 minutes, then turn it over and bake for a while. It will take longer.

22. Remove from the oven when the surface turns golden brown. Be careful when handling it, it can break easily.

Today, I have finished introducing the old-fashioned rock sugar sesame mooncakes. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.